The method for preparing a fermented fish product without preservatives, pigments, and chemical additives according to the present invention is characterized in that it comprises a main ingredient consisting of one or two or more compounds of marine organisms such as crab, squid, octopus, squid, A red pepper powder used as a substitute for a pigment used in the past to give consumers a preferred color on the surface of the main material Fish sauce and natural kelp concentrate used as a substitute for chemical additives used to produce a rich taste (A) a peeling step of removing the husks and foreign substances on the surface of the main material (B) a potting step for removing the viscera and the bones of the main material after the peeling step A trimming step (C) for making the size of the main material finished in the posting step (B) to be easily consumed (D) a step of salting out the main material after the step (C) is salted and then dehydrated A step (E) of dewatering the sugar material by dewatering the sugar material to the main ingredient after completion of the step (D) An aging step (F) of aging the main ingredients after the step (E) of sugar removal to a mixture of the fish sauce and natural kelp concentrate The main ingredients after the aging step (F) are mixed with seasonings in which all the ingredients such as starch syrup, sugar, purified salt, garlic and ginger are all added or partially added, and a seasoning preparation step (G ) The use of natural ingredients in addition to the number of stages of salt precipitation and the number of stages of precipitation can be used to preserve the visual and taste effects without inhibiting the conventional chemical additives, / RTI >본 발명에 따른 방부제, 색소, 화학첨가물이 없는 젓갈의 제조방법은 창란, 오징어, 낙지, 꼴뚜기, 명란과 같은 해양생물이 한가지 또는 두가지 이상의 복합으로 구성되는 주재료 상기 주재료 표면에 소비자들이 선호하는 색상을 내기 위하여 기존에 사용되는 색소를 대체하여 사용되는 고춧가루 감칠맛을 내기 위하여 사용되는 화학첨가물을 대체하여 사용되는 액젓 및 천연다시마 농축액 을 포함하고, 상기 주재료 표면의 껍질이나 이물질을 제거하는 탈피단계(A) 상기 탈피단계를 마친 주재료의 내장 및 뼈를 제
